Coffee Caramel Sheet Cake with Chocolate Espresso Buttercream
If you like coffee, caramel and chocolate then you will love this easy sheet cake! This coffee caramel sheet cake topped with chocolate espresso buttercream has gooey, homemade caramel in every bite and a warm and cozy coffee flavor you just can't resist! Enjoy throughout the fall months for a yummy alternative to pumpkin desserts!
Ingredients
For the Coffee Caramel Sheet Cake
- 1 cup buttermilk (room temperature)
- 4 tsp instant espresso powder or instant coffee granules
- ½ cup unsalted butter (room temperature)
- 1 cup packed brown sugar
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 2 tbsp cornstarch (or arrowroot starch)
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¼ tsp ground nutmeg
- ¾ cup homemade caramel sauce (or store-bought caramel ice cream topping)
For the Homemade Caramel
- ⅔ cup packed brown sugar
- 6 tbsp unsalted butter
- 2 tbsp whole milk
- dash of salt
For the Chocolate Espresso Buttercream
- 1 tbsp baking cocoa
- 2 tsp instant coffee granules
- ¼ cup boiling water
- ½ cup butter (room temperature)
- ¼ cup powdered sugar
- ¾ cup chopped, dark chocolate (75% or higher cocoa)
Instructions
For the Coffee Caramel Sheet Cake
- Preheat oven to 350°F and line a 9x13 inch pan with parchment paper and spray with nonstick baking spray. Set aside.
- Microwave buttermilk for 30-45 seconds or just until warmed and mix in the espresso powder until dissolved.
- In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a separate bowl, combine the flour, cornstarch, baking powder, baking soda, salt and nutmeg. Add the dry ingredients to the creamed mixture, alternating with the buttermilk mixture, and beat after each addition (but do not overmix!)
- Transfer to your prepared pan and bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs. Cool cake on a wire rack for 5 minutes. (This is a great time to make your homemade caramel!)
- Using the end of a wooden spoon handle, poke holes throughout the cake (about 2 inches apart). Pour 1/2 cup of caramel topping into the holes. Spoon the remaining topping over the top and let cool.
For the Homemade Caramel Sauce
- In a small saucepan, combine the brown sugar, butter, milk and salt. Bring to a boil, stirring constantly. Cook for 2 minutes and then remove from heat. Let stand to thicken slightly and cool. Pour over cake.
For the Chocolate Espresso Buttercream
- In a small bowl, stir the cocoa and coffee granules into the boiling water until dissolved. Set aside to cool.
- In a medium bowl, cream the butter and powdered sugar together until light and fluffy. Add the melted chocolate and cocoa mixture and beat on low speed until combined. Increase speed to medium-high and beat until light and fluffy. Add additional powdered sugar if needed to thicken the frosting, as this is a thinner frosting.
- Frost your cooled cake and enjoy!
Notes
- This recipe was tested at high altitude (5,800 feet) and works perfectly as is. This will also work at lower elevations as well.
- The frosting for this cake is a thinner frosting. If you want a thicker and fluffier frosting, add powdered sugar and milk as needed to thicken it and make it a bit fluffier.
- You can substitute store-bought caramel ice cream topping for the homemade caramel
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